Best Easy Mini Chicken Pot Pies Recipes

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IMPOSSIBLY EASY MINI CHICKEN POT PIES



Impossibly Easy Mini Chicken Pot Pies image

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g

IMPOSSIBLY EASY MINI CHICKEN POT PIES



Impossibly Easy Mini Chicken Pot Pies image

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
½ cup chicken broth
1 cup frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground thyme
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
½ cup milk
2 eggs

Steps:

  • Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 12.1 g, Cholesterol 115 mg, Fat 13.6 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 5.9 g, Sodium 518 mg, Sugar 2.1 g

IMPOSSIBLY EASY MINI CHICKEN POT PIES



IMPOSSIBLY EASY MINI CHICKEN POT PIES image

Categories     Chicken     Appetizer     Bake     Quick & Easy

Yield 6 serving

Number Of Ingredients 4

Chicken Mixture
1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1/2 cup chicken broth 1 cup frozen peas and carrots 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground thyme 1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix 1/2 cup milk 2 eggs

Steps:

  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

EASY MINI CHICKEN POT PIES



Easy Mini Chicken Pot Pies image

Make something small with big flavor in Easy Mini Chicken Pot Pies, baked until golden brown and delicious. Easy Mini Chicken Pot Pies will go over big.

Provided by My Food and Family

Categories     Home

Time 37m

Yield 10 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.
  • Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.
  • Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.8953 g, Sugar 0 g, Protein 8 g

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